LI Guang,YU Shuang.Study on Extraction Technology for Chlorogenic Acid From Sweet Potato Leaves by Orthogonal Design[J].Northern Horticulture,2014,38(11):119-121.
应用正交设计优化甘薯叶绿原酸提取工艺研究
- Title:
- Study on Extraction Technology for Chlorogenic Acid From Sweet Potato Leaves by Orthogonal Design
- 文章编号:
- 1001-0009 (2014)11-0119-03
- 分类号:
- S 531
- 文献标志码:
- A
- 摘要:
- 以甘薯叶为试材，通过5因素4水平正交实验设计的方法，考察了不同酒精浓度、料液比、pH值、提取次数、提取时间对甘薯叶绿原酸提取的影响。结果表明：影响绿原酸提取的主次因素为酒精浓度＞提取次数＞料液比＞pH值＞提取时间；最佳提取工艺为30%乙醇、料液比1∶20 g/mL、pH 5.0，提取4次，每次提取时间90 min。验证试验提取获得的绿原酸含量为3.517%，优于正交实验最佳提取获得的含量，表明该实验获得的最佳方案提取量稳定，提取效率高。
- Abstract:
- Using sweet potato leaves as material,the effect of 5 factors (different alcohol concentration,material liquid ratio,pH value,extracting times,distilled time,chlorogenic acid content) to extraction of chlorogenic acid from sweet potato leaves were studied through the orthogonal test.The results showed that the effect of each factor on the extraction of chlorogenic acid order were as follows:alcohol concentration＞extraction times＞materials-liquid ratio＞pH value＞distilled time.The optimal parameters were alcohol concentration 30%,liquid material ratio 1∶20 g/mL,pH value 5.0,extracting times four times,distilled 90 minutes.The content of chlorogenic acid extracted from sweet potato leaves by the optimum extracting technology reached to 3.517%.The optimum technology was feasible and the content of chlorogenic acid extracted from sweet potato leaves by the optimum extracting technology was higher.
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备注/Memo
第一作者简介：李光（1980-），男，博士，副教授，研究方向为植物学及作物遗传育种。E-mail：lg20029@126.com.
基金项目：贵州省农业攻关资助项目(黔科合NY字［2010］3014)；
贵州省教育厅科技创新人才支持计划资助项目(黔教合KY字［2013］148)。
收稿日期：2014-01-17